Risotto with Truffle and Parmesan

Name: Risotto with Truffle and Parmesan
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 quart chicken broth; 3 tablespoons butter, divided; 1 tablespoon olive oil; 0.5 medium onion, minced; 1.25 cups Arborio rice; 0.5 cup white wine; 0.25 cup hot water, or as needed; 0.33333334326744 cup grated Parmesan cheese; 2 tablespoons white truffle oil; 1 teaspoon milk, or as needed; 2 tablespoons chopped fresh parsley, or to taste; salt and ground black pepper to taste

4.9

(71)

52 Reviews

20 Photos

I created this truffle risotto recipe because there's nothing quite like creamy, savory rice. It's so delicious and filling, it's almost a meal in itself! You do need to tend to the stove for 30 minutes for stirring, but it's definitely worth the effort. I used regular milk (not cream) and it was absolutely heavenly and creamy! Serve as soon as possible; otherwise, it can get very pasty.

Submitted by blondie5for5

Updated on November 21, 2024

close up view of Risotto with Truffle and Parmesan garnished with fresh herbs in a blue bowl

20

Prep Time:

10 mins

Cook Time:

40 mins

Total Time:

50 mins

Servings:

4

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Ingredients

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Original recipe (1X) yields 4 servings

1 quart chicken broth
3 tablespoons butter, divided
1 tablespoon olive oil
½ medium onion, minced
1 ¼ cups Arborio rice
½ cup white wine
¼ cup hot water, or as needed (Optional)
⅓ cup grated Parmesan cheese
2 tablespoons white truffle oil
1 teaspoon milk, or as needed
2 tablespoons chopped fresh parsley, or to taste
salt and ground black pepper to taste

Directions

Heat chicken broth in a stockpot over medium-low heat until warmed, 3 to 5 minutes.
Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan until butter melts. Add onion and sauté until translucent, about 2 minutes. Stir in rice until coated, then cook, stirring constantly, until fragrant, about 1 minute.
Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add one ladle hot broth and cook, stirring constantly, until broth is absorbed. Continue adding and stirring in one ladle broth at a time until rice is tender but firm to the bite, 20 to 30 minutes. If you run out of broth before rice is cooked, finish cooking with hot water.
Stir in Parmesan, remaining 2 tablespoons butter, truffle oil, and milk until fully incorporated, then season with parsley, salt, and pepper. Serve immediately.

199 home cooks made it!

Nutrition Facts (per serving)

498	Calories
21g	Fat
61g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 498
% Daily Value *
Total Fat 21g	27%
Saturated Fat 8g	41%
Cholesterol 34mg	11%
Sodium 1127mg	49%
Total Carbohydrate 61g	22%
Dietary Fiber 1g	4%
Total Sugars 2g
Protein 9g	17%
Vitamin C 4mg	4%
Calcium 85mg	7%
Iron 1mg	5%
Potassium 64mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Risotto with Truffle and Parmesan

Ingredients

Directions

Nutrition Facts (per serving)

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